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Thursday, August 30, 2012

Paneer Makhani

Serves 6

This is a mild and buttery dish with a hint of spices. The gravy is warm and rich. Surely, one of the most celebrated classic paneer entree. You can also add tofu or chicken to the makhani gravy instead of paneer.

MethodGrind garlic and ginger together into a fine paste by adding a little water. Heat 1 tbsp oil in a non stick pan. Add onions, tomatoes and salt. Cover and cook for 20 minutes. Grind it into a fine paste. Set aside.

In a large non stick pan, heat the butter and 1 tbsp oil. Add garlic and ginger paste. Fry for 2 minutes. Mix in red chili powder and cook for 1 minute making sure not to burn it. Add tomato paste and cook for another 2 minutes. Remove this pan from the heat and using a strainer, pass through the tomato mixture over the pan. This will remove the skin and seeds of the tomatoes from the mixture. Add 1 tsp salt and cover the lid. Cook it for 20 minutes.

Add fenugreek leaves, garam masala, green cardamom powder, sugar and cream. Mix it well and add the paneer cubes to the gravy. Cook it for 3 more minutes and sprinkle cilantro leaves and serve with plain rice or naan.

About Me

Parul started cooking as a little girl of five in India where she was born, watching her mother and aunts create delicious dishes out of recipes passed from one generation to the next. She remembers the slow simmer of curries, the measures of rice and flour, the heat control and all several little nuances that have remained ingrained with her till today.